Meat-containing, strip-shaped food product and method of making same

Abstract

A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Description

FIELD OF THE INVENTION[0001]The present invention is directed to meat-containing, strip-shaped food products and methods of making such products.BACKGROUND OF THE INVENTION[0002]Naturally prepared jerky products are generally made with cut strips of striate muscle meat. However, the process is time consuming and the finished thickness of the jerky is established by the initial cutting of the meat.[0003]Jerky products may also be produced from a ground meat composition that is solidified to provide a loaf or sheet which can be cut into individual strips. As disclosed in U.S. Pat. No. 4,883,421 to Morgan and U.S. Pat. No. 4,868,002 to Scaglione et al., extruders may be used to form ground beef compositions into a loaf or strip. The solidifying may be by freezing or other solidifying means such as drying, cooking, or combinations thereof with freezing.[0004]Combining raw, frozen, or chilled comminuted meats and other similar meat products with farinaceous material components to form an...

AI Technical Summary

Benefits of technology

"The present invention relates to a method for making high meat content food products with improved strength and flexibility. The method involves heating and cooling the meat to partially denature the proteins and melt the fat, then mixing it with other ingredients to form a dough-like composition. The dough is then formed into pieces and reduced moisture content. The addition of wheat flour to the cooked meat results in a gluten network, allowing for the formation of stronger, flexible strip-shaped products with reduced breakage. The high meat content of the food products increases their palatability. The method also allows for the adjustment of water activity without reducing the strength of the food products."

Problems solved by technology

However, the process is time consuming and the finished thickness of the jerky is established by the initial cutting of the meat.

As the length of a food product increases and its width and thickness decrease, the food product becomes more susceptible to breakage.

The dough strip is lifted from a corner or end of the strip and peeled off of the die roll rather than being removed longitudinally which may cause a large bend to occur.

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